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(Results for »
feine
« (8 results))
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Fachgerechtes Schneiden einer Zwiebel in feine Würfel (Brunoise) (Unterweisung Koch / Köchin)
Author:
Katja Federhen (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2015
Price:
US$ 5.99
Schneiden von feinen Paprika-Juliennen (Unterweisung Koch/Köchin)
Author:
Diplom Hotelbetriebswirt René Pflüger (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2014
Price:
US$ 8.99
Sicherer Umgang mit dem Kochmesser - Schneidetechniken: Schneiden von Gemüse Brunoise (feine Gemüsewürfel) (Unterweisung Koch / Köchin)
Author:
Marcel Knäbe (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2010
Price:
US$ 14.99
Herstellung von Tomaten-Concassée (Unterweisungsentwurf Koch / Köchin)
Author:
Simon Andreas (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2013
Price:
US$ 6.99
Unterweisung fachgerechtes Zwiebel schneiden in Würfel (Unterweisung Koch / Köchin)
Author:
Sabine Kuppe (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2011
Price:
US$ 3.99
Dekantieren (Unterweisung Hotelfachmann/- frau)
Author:
Chris Autor (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2010
Price:
US$ 14.99
Zwei Einführungstage zur Integration neuer Auszubildender (Unterweisung Ausbildereignungsprüfung)
Author:
Stefan Molkentin (Author)
Subject:
Instructor Plans: Occupational Fields, general
Category:
Instruction, 2009
Price:
US$ 14.99
Reinigung und Zusammensetzung eines Fleischwolfes (Unterweisung Fleischer / -in)
Author:
Vitalija Subacius (Author)
Subject:
Instructor Plans: Craft / Production / Trade - Hotel Business, Food Processing
Category:
Instruction, 2006
Price:
US$ 8.99
